Oh yeah, it's as good as you're imagining it is.
Spread the chocolate spread on plastic wrap and roll it up like a sausage, as long as the diameter of the bundt pan. Make a circle with the chocolate sausage and place it in the freezer for 30 minutes.
Mix the eggs, sugar, oil and heavy cream, then integrate the flour, cocoa and the yeast, beating well to create a smooth dough.
Pour half of the mixture into the pre-buttered and floured bundt mold, then bake for 5 minutes at 395 °F. Remove the plastic wrap from the chocolate ring. Remove the bundt pan from the oven and place the chocolate ring on top of the batter. Cover with the rest of the batter. Bake for another 20 minutes at 350 °F. Dust with powdered sugar and enjoy with whipped cream.
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